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Ingredients

Adjust Servings:
Cherry Tomatoes – 12 oz (340 g)
Olives – ½ cup (90 g)
Parsley – ¾ of a bunch
Water – 4 ½ cups (1080 ml)
Dry Pasta – 12 oz (340 g) Linguine
Capers – ¼ cup (30 g)
Olive Oil – 2 tbsp
Salt – 1 tsp
Ground Black Pepper – ½ tsp

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One-Pot Pasta Puttanesca

One-Pot Pasta Puttanesca

Features:
  • Vegan
Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

Recipe

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One-pot meals always save me on weeknights. There are so many delicious and easy-to-make recipes, which don’t require spending hours on doing dishes afterwards. Today we would like to share with you a super simple pasta puttanesca recipe.

The recipe is full of fresh and flavorful ingredients which takes this pasta to a whole level. Also, there’s no anchovies in it, so the dish is vegan-friendly.

Steps

1
Done

Cut the tomatoes and pitted olives in half. Put them in a large straight-sided saute pan. Add in coarsely chopped parsley leaves. Then add in the rest of the ingredients.

2
Done

Bring to a boil over high heat. Cook, stirring to prevent the pasta from sticking until linguine is al dente and almost all the liquid has evaporated.

3
Done

Remove from the heat and top off with more parsley.

Feel free to use any long type of pasta for the recipe. The important part is that it needs to cook to al dente in 9 to 10 minutes. Give this recipe a try and share your experience in the comments!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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